Description
This cozy cinnamon punch is a gently spiced, naturally sweet drink made by simmering cinnamon sticks and fresh ginger, then sweetening the infusion with jocheong (Korean rice syrup) or a natural alternative. Perfect served warm or chilled, it’s comforting and aromatic all year round.
Ingredients
- 7 to 8 short cinnamon sticks (preferably Ceylon)
- 15 grams fresh ginger, peeled and sliced
- 75 grams jocheong (Korean rice syrup) or maple/agave syrup
- 5 cups water
Instructions
- Rinse cinnamon sticks and slice ginger thinly.
- Combine cinnamon, ginger, and 5 cups of water in a saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer uncovered for 25 to 30 minutes.
- Strain the liquid into a clean pot to remove solids.
- Add jocheong to the warm liquid and stir until dissolved.
- Taste and adjust sweetness if needed. Serve warm or chill for a cold version.
Notes
- Don’t use ground cinnamon — it leaves residue and doesn’t infuse well.
- Maple syrup, agave, or honey can substitute for jocheong.
- Add cloves, star anise, or citrus peel for extra flavor.
- Serve over ice with lemon for a refreshing summer version.
- Store refrigerated for up to 4 days; reheat gently as needed.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Simmering
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 cup
